simple vegetable biryani

This mixed rice recipe is our take on the traditional dish originating on the Indian subcontinent. We love the versatility of this dish, and it's a delicious and easy-on-agni way to get our veggies in. The toasted cashews add the crunch we crave.

Ingredients

1 cup white basmati rice, thoroughly rinsed
2 ⅓ cup water
1 TBS organic ghee
1 yellow onion, cut into thin wedges
2 cloves garlic, chopped
1 2-inch piece of fresh ginger, peeled and finely chopped
½ cup roasted, chopped cashews, divided
½ tsp Himalayan mineral salt, divided
½ tsp ground black pepper, divided
½ cup plain yogurt
1 TBS curry powder
5 cups chopped, fresh veggies (cauliflower, carrots, green beans, etc)
1 cup frozen peas

Method

Preheat oven to 350 F.
Bring 2 cups of water to boil in a medium-sized pot. Add rice and simmer for 20 minutes; drain well.
Meanwhile, heat ghee in a large ovenproof pot over medium high heat. Add garlic, onion, ginger, half of the cashews, ¼ tsp of the salt, and ¼ tsp of the pepper and cook, stirring often. Add a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes.
Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more.
Stir in vegetables, remaining ⅓ cup water, ¼ tsp salt and ¼ tsp pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas.
Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently.
Spoon into bowls and serve garnished with remaining cashews.